Glazed Lemon Bites Recipes

Steps:

• In a medium bowl, whisk together confectioners' sugar and lemon zest and juice until smooth.

Steps:

• Place confectioners' sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease 2 mini muffin tins.
• Combine white sugar, butter, and cream cheese in a large bowl; beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in lemon juice, 2 teaspoons lemon extract, lemon zest, and vanilla extract. Add flour; beat until batter is just moistened.
• Pour batter into muffin tins, filling each cup 2/3 full.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, 10 to 15 minutes. Cool for 5 minutes. Transfer to wire racks to cool completely, about 10 minutes.
• Whisk confectioners' sugar, 1/2 cup plus 3 tablespoons milk, and 3 1/2 teaspoons lemon extract together in a bowl to make glaze.
• Dip tops of cakes in the glaze; place cakes on the wire racks until glaze is set, at least 1 hour.

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Spray mini muffin pans with non-stick cooking spray
• 3. Combine cake mix, pudding mix, eggs, and oil. Blend well with mixer for 2 minutes.
• 4. spoon small amount of batter into each muffin tin to fill half way up.
• 5. Bake for 12 minutes. Turn out onto tea towel or cooling rack. Cool to luke warm
• 6. To make Glaze: sift powdered sugare into mixing bowl
• 7. Add lemon juice, zest, oil, 3 Tbsp. water, and a dash of salt.
• 8. Mix with a spoon until smooth.
• 9. with fingers, dip warm (not hot) bites into the glaze, or spoon the glaze over warm bites turning to completely coat. Place on wire racks over waxed paper to catch drips. Let the glaze set thoroughly, about 1 hour. store in containers with tight fitting lids.